The famous Philadelphia cheese is not necessary to buy in a store where its price is quite high. You can do it yourself for less money. The article presents methods of making curd cheese "Philadelphia" and a photo of the finished product. This will require the most ordinary products, which, as a rule, are always at hand. You will see that it is not difficult to cook Philadelphia curd cheese at home. And now the perfect ingredient for sandwiches, pastries and various desserts at any time will appear at your disposal.
About cheese
"Philadelphia" - a popular product in the world that belongs to the category of cream cheese. An industrial production method involves the use of ingredients such as skim milk, whey, cheese culture, concentrated whey protein, stabilizer, salt, sorbic acid, palmitate. It is much easier to cook at home. As a rule, home-made Philadelphia cheese is cottage cheese. The recipe with cottage cheese is one of the most popular, although there are other options: from kefir, milk, sour cream, yogurt.
The analogue of a well-known cheese obtained according to a home recipe differs in taste from the analogue, although close to it. It turns out to be very tender, tasty and suitable no worse for making sandwiches and desserts than the real one.
Another advantage of a home-made product, in addition to its relative cheapness, is that mouth-watering curd cheese will be ready in just ten minutes.
The calorie content of cheese made from eggs and cottage cheese will be approximately 70 kcal per 100 g.
Simplest option
To prepare Philadelphia curd cheese according to this recipe, you will need only three ingredients:
- 300 g of cottage cheese of any fat content (to your taste).
- Two pinches of salt.
- One large chicken egg.
To make the cheese with an ideal texture, you must comply with the norm of products. The egg needs to be taken fresh and large (can be replaced with three quail), the cottage cheese should be soft.
Cooking Cream Cheese:
- Beat the egg with salt in any way possible: using a food processor, mixer or blender. Beat at high speed for about three to four minutes. The mass should turn white and increase in volume.
- Before adding to the bowl with the egg, it is advisable to mash the cottage cheese with a fork or rub through a sieve.
- Add the cottage cheese to the egg and beat at high speed for three to five minutes until the grains completely disappear.
Put the finished Philadelphia curd cheese into a bowl. It can be used to make puffs, cheesecakes, pies or just spread on bread. Store in the refrigerator for a day, no more.
With lemon
When a small amount of lemon juice is added, the Philadelphia curd cheese acquires a spicy sourness.
For this option, the following products will be required:
- 300 g of cottage cheese.
- One chicken egg or three quail.
- Half a lemon.
- Half a teaspoon of salt.
- Half a teaspoon of granulated sugar.
Cooking curd cheese:
- Break the egg into a deep bowl and beat it until splendid, white in color and increase in volume. Beat at high speed.
- Add salt and sugar to the egg and beat again.
- In a mixture of eggs, sugar and salt, squeeze the juice from half a lemon. To prevent the pulp of fruit and seeds from falling into the bowl, you need to use a fine sieve.
- Pour the resulting mass into a large bowl and put the cottage cheese in it.
- Using a submersible blender, kill the mass until a homogeneous consistency is obtained. If there is no blender, you must first wipe the cottage cheese through a sieve, then knock down with the egg mass using a mixer.
- Put the finished Philadelphia curd cheese in the refrigerator for cooling. Then you can eat, spreading on pieces of baguette or cookies.
From home-made cottage cheese
This recipe for Philadelphia curd cheese uses home-made cottage cheese. This cooking option is also not very difficult. The main thing is to follow the recipe and technology. The following products will be required:
- 0.5 liters of kefir.
- Liter of milk.
- One egg.
- A teaspoon of lemon juice.
- A teaspoon of sugar.
- A teaspoon of salt.
The order of preparation of cream cheese:
- Pour fresh milk into a saucepan, put on medium heat and bring to a boil with constant stirring. In the process add sugar and salt and dissolve them in milk.
- Pour kefir into a separate container and heat it on the stove to a slightly warm state.
- When the milk boils, immediately turn off the heat and pour in the warm kefir, while not forgetting to stir constantly until the milk turns into cottage cheese, which takes about two minutes. Continue stirring for a while, and stop when it becomes clear that nothing is changing.
- Take another pan, put a colander on it, cover it with gauze, folded in four layers, and carefully pour the curd milk, helping with a spoon, but by no means squeezing the cottage cheese. Tie gauze crosswise and hang to glass serum for 15 minutes.
- Break the egg into the blender, add lemon juice, knock down. Then add the finished cottage cheese and grind with a blender until a creamy structure is obtained.
Transfer the finished cheese to a suitable container, cover and put in the refrigerator. From the proposed amount of products, 280 g of finished cheese is obtained.
With cream and fresh herbs
Cream gives the finished product a creamy taste and makes the texture softer, and greens add piquancy. To prepare a cream cheese with this recipe, you will need to take the following products:
- 200 ml of fat cream (not less than 30%).
- 500 g of cottage cheese.
- 200 ml of sour cream.
- A third of a teaspoon of salt.
- Greens to your liking.
Cheese making:
- Beat cream to steady peaks, add sour cream, cottage cheese and salt to them. If desired, chopped greens can be added, but this is not necessary.
- Stir all the ingredients and leave the cream for a day.
The next day, cream cheese Philadelphia can be consumed. Keep the product tightly closed in the refrigerator so that it does not absorb foreign odors. It is not recommended to store it for a long time - no more than a couple of days.
What can I cook
With curd cream, you can cook a lot of different dishes, including:
- Baking (pies, cakes, cupcakes, cookies, puffs, cinnabon rolls, muffins, gratin and more).
- Sandwiches (toasts and fresh bread, greased with cheese and garnished with fresh herbs).
- Bruschettas.
- Rolls and sushi.
- Desserts (panna cat, cheesecakes).
- Creamy cream for greasing cakes, pastries).
- Rolls with vegetables, seafood, salted fish, as well as sweet.
- Tartlets with caviar, salmon.
- Canapes
- Paste.
- Soup mashed potatoes.
- Forshmak.
- Salads (with vegetables, chicken, crab).
- Porridge (oatmeal, buckwheat).
- Pizza.
- Casseroles.
- Sauces.
- Ice cream.
Finally
Now you know how to cook and then use the home-made Philadelphia cream cheese. This versatile product will appeal to any housewife, because its use is limitless.